The cookery author, journalist and broadcaster, Mary Berry, provides a guide to using Aga (and Rayburn) cookers. It begins with details of how an Aga works, the Aga way of cooking, and the basics of the two-oven and four-oven Aga, a section on utensils, and general tips. The main section of the book contains recipes, ranging from traditional to modern tastes, with instructions for cooking them in an Aga. The recipes include soups and starters, meat dishes, poultry and game, seafood, vegetable dishes, savouries and sauces, baking, puddings, quick lunches, and breakfasts. Other uses for the Aga are covered, such as airing and drying washing, ironing, drying herbs and flowers, and heating the home.